Kay's Story

This savory gumbo is involved, but is worth the trouble! I guarantee!

I tweaked a couple of gumbo recipes to come up with this one.

( I must admit, I do not care for okra in my seafood gumbo because I prefer my gumbo without a 'slimy feel' while swallowing.) This gumbo doesn't include okra for this reason. However, not a single person has asked~ "Where is the okra"?

I have a few specialty dishes and this is one of them. Try it and let me know what you think of my savory gumbo.

Combine 2/3rds cup of vegetable oil with 2/3rds cup of flour in Dutch oven, cook over medium heat, stirring constantly, until the mixture turns a caramel color~ approximately 15 to 20 minutes.

This is your Roux.

2

Stir in the vegetables (bag of frozen vegetables, garlic and chopped fresh onion; cook an additional 40 minutes, stirring occasionally so the vegetables may not burn. (Toward the end of the 40 minute time, your vegetables and pasty roux will be be brown in color.)

Also, add the uncooked bacon (cut in 1" pieces) 20 minutes into the vegetable cooking process. If using ham, add bite sized pieces of ham at the end of the 40 minute cooking process.

After 40 minutes of cooking, at this stage, you may cool, package and either refrigerate or freeze for later use.

3

Add chicken broth, water and seasonings (except for Tony Chacherie's and gumbo file and seafood)

Simmer for 2 1/2 hours.

4

Peel and clean shrimp; add shrimp, chicken, crabmeat, and oysters, during the last 15 to 20 minutes of simmering period. (remove bay leaves)

Add Tony Chacerie's to taste and gumbo file to taste during the last 15 to 20 minutes of simmering period also.

Serves 18 to 24

*NOTE*

Last Wednesday when I made this pot of gumbo, I spent a grand total of $55.00 which included a small hen and approximately 6 pounds of shrimp and 1 pound of crabmeat along with the 12 ounces of oysters. I fed 24 adults this savory dish along with a Caesar Salad, hot rice, french bread and a dessert. The total meal was approximately $80 dollars~ Not bad, eh?

*TIP*
Using 1 pound of pre-cooked, cleaned shrimp is ok, but fresh shrimp is what gives this dish its savory robust seafood flavor.